The Label Line: Tracing the Evolution of Food Labelling to 2026 Compliance

The "Back to Work" rush of January 2026 feels fundamentally different for the Australian food industry. While the start of the year is usually a time for blue-sky dreaming and bold new concepts, this year, the focus is grounded in a high-stakes reality: Precision and Accountability. As we move into Q1, the winners in the market will be those who successfully balance AI-driven innovation with absolute regulatory integrity. At ASKAFOODTECH, we’re seeing four critical pillars that every food business must navigate to ensure their 2026 is defined by growth, not litigation. 1. The PEAL Final Deadline: February 25, 2026 If you have older stock sitting in a warehouse or on a retail shelf, the clock isn’t just ticking, it’s about to strike midnight. February 25, 2026 , marks the absolute end of the two-year "stock-in-trade" period for Plain English Allergen Labelling (PEAL). After this date, the transition is over. Every single product sold in Australia must strictly adhere to the new bolding and naming conventions. We are currently helping clients identify "hidden traps" in their inventory, such as: Terminology Errors: Ensuring "soy" is used instead of "lecithin" and specific tree nuts (like "almond" or "cashew") are named individually. Formatting Fails: Confirming the Contains summary statement is in the same field of view and bolded correctly. The Risk: After February 25, non-compliant stock is a target for mandatory recalls and consumer protection action. Now is the time for a final label audit.

Discover the food science behind festive flavours like cinnamon, gingerbread and peppermint, and learn how Australian brands can develop winning Christmas products.

Food safety isn’t just about expiry dates. Learn how formulation, processing, packaging and real-world storage conditions protect your brand and your consumers.

For any food business, ensuring the safety of your products is paramount. It’s not just about compliance; it’s about protecting your customers, safeguarding your brand, and building trust. And at the heart of this protection lies a critical distinction that often gets blurred: the difference between cleaning and sanitising. At ASKAFOODTECH, we frequently encounter confusion around these terms. Many believe they're interchangeable, but they serve distinct purposes in your food safety regimen. Understanding and correctly applying both is non-negotiable for a hygienic and compliant operation. What is Cleaning? Think of cleaning as the first, essential step. It’s about removing visible dirt, food residues, grease, and other debris from a surface. This process typically involves: Physical action: Scrubbing, wiping, brushing. Detergents: Soaps or chemical cleaners designed to break down fats and loosen soil. Water: To rinse away the loosened dirt and cleaning solution. Why is cleaning crucial? Because you can't effectively sanitise a dirty surface. Organic matter (like food scraps) can protect microorganisms from sanitiser, rendering the sanitising step ineffective. As Food Standards Australia New Zealand (FSANZ) states, "Surfaces must be cleaned before they are sanitised" (Food Standards Australia New Zealand, n.d., p. 116).

Discover how food science elevates new product shelf life & quality. Learn about preservation techniques, packaging science & ingredient interactions that protect your investment. Expert advice for Australian food businesses. You've poured your passion into a fantastic new food product. The recipe is perfected, the flavour is spot on, and the market is buzzing. But here's the crucial question: ‘’ How long will it stay fresh and delicious on the shelf? ‘’ In the exciting world of new product development, shelf life and ensuring consistent food quality is just as important as the recipe itself. This isn't magic; it's the meticulous application of food science benefits that truly protects your investment and ensures your product thrives in the competitive Australian market.